181 related articles for article (PubMed ID: 34063279)
1. Volatile Composition of Industrially Fermented Table Olives from Greece.
Mikrou T; Kasimati K; Doufexi I; Kapsokefalou M; Gardeli C; Mallouchos A
Foods; 2021 May; 10(5):. PubMed ID: 34063279
[TBL] [Abstract][Full Text] [Related]
2. Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives.
Sánchez AH; López-López A; Cortés-Delgado A; Beato VM; Medina E; de Castro A; Montaño A
Food Chem; 2018 Jan; 239():343-353. PubMed ID: 28873578
[TBL] [Abstract][Full Text] [Related]
3. Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis.
Argyri K; Doulgeraki AI; Manthou E; Grounta A; Argyri AA; Nychas GE; Tassou CC
Microorganisms; 2020 Aug; 8(8):. PubMed ID: 32824085
[TBL] [Abstract][Full Text] [Related]
4. Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes.
Chytiri A; Tasioula-Margari M; Bleve G; Kontogianni VG; Kallimanis A; Kontominas MG
J Sci Food Agric; 2020 Feb; 100(3):926-935. PubMed ID: 31523827
[TBL] [Abstract][Full Text] [Related]
5. Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis.
Kazou M; Tzamourani A; Panagou EZ; Tsakalidou E
Microorganisms; 2020 May; 8(5):. PubMed ID: 32384669
[TBL] [Abstract][Full Text] [Related]
6. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives.
de Castro A; Sánchez AH; Cortés-Delgado A; López-López A; Montaño A
Food Chem; 2019 Jan; 271():543-549. PubMed ID: 30236714
[TBL] [Abstract][Full Text] [Related]
7. Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS.
Malheiro R; de Pinho PG; Casal S; Bento A; Pereira JA
J Sci Food Agric; 2011 Jul; 91(9):1693-701. PubMed ID: 21448862
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.
Durante M; Tufariello M; Tommasi L; Lenucci MS; Bleve G; Mita G
J Sci Food Agric; 2018 Jan; 98(1):96-103. PubMed ID: 28543537
[TBL] [Abstract][Full Text] [Related]
9. New process for production of fermented black table olives using selected autochthonous microbial resources.
Tufariello M; Durante M; Ramires FA; Grieco F; Tommasi L; Perbellini E; Falco V; Tasioula-Margari M; Logrieco AF; Mita G; Bleve G
Front Microbiol; 2015; 6():1007. PubMed ID: 26441932
[TBL] [Abstract][Full Text] [Related]
10. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.
Bleve G; Tufariello M; Durante M; Grieco F; Ramires FA; Mita G; Tasioula-Margari M; Logrieco AF
Food Microbiol; 2015 Apr; 46():368-382. PubMed ID: 25475307
[TBL] [Abstract][Full Text] [Related]
11. Authentication of
Kalogiouri NP; Aalizadeh R; Dasenaki ME; Thomaidis NS
Molecules; 2020 Jun; 25(12):. PubMed ID: 32599950
[TBL] [Abstract][Full Text] [Related]
12. Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars).
Sánchez AH; López-López A; Cortés-Delgado A; de Castro A; Montaño A
Food Res Int; 2020 Jan; 127():108733. PubMed ID: 31882090
[TBL] [Abstract][Full Text] [Related]
13. Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis.
Tzamourani AP; Kasimati A; Karagianni E; Manthou E; Panagou EZ
Food Microbiol; 2022 Oct; 107():104063. PubMed ID: 35953173
[TBL] [Abstract][Full Text] [Related]
14. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.
Bleve G; Tufariello M; Durante M; Perbellini E; Ramires FA; Grieco F; Cappello MS; De Domenico S; Mita G; Tasioula-Margari M; Logrieco AF
Front Microbiol; 2014; 5():570. PubMed ID: 25389422
[TBL] [Abstract][Full Text] [Related]
15. Characterization and classification of Western Greek olive oils according to cultivar and geographical origin based on volatile compounds.
Pouliarekou E; Badeka A; Tasioula-Margari M; Kontakos S; Longobardi F; Kontominas MG
J Chromatogr A; 2011 Oct; 1218(42):7534-42. PubMed ID: 21871634
[TBL] [Abstract][Full Text] [Related]
16. Biophenols in table olives.
Blekas G; Vassilakis C; Harizanis C; Tsimidou M; Boskou DG
J Agric Food Chem; 2002 Jun; 50(13):3688-92. PubMed ID: 12059143
[TBL] [Abstract][Full Text] [Related]
17. Olive Oil Produced from Olives Stored under CO
Athanasiadis V; Chatzimitakos T; Bozinou E; Makris DP; Dourtoglou VG; Lalas SI
Antioxidants (Basel); 2022 Dec; 12(1):. PubMed ID: 36670892
[TBL] [Abstract][Full Text] [Related]
18. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
Blana VA; Grounta A; Tassou CC; Nychas GJ; Panagou EZ
Food Microbiol; 2014 Apr; 38():208-18. PubMed ID: 24290645
[TBL] [Abstract][Full Text] [Related]
19. Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations.
Garrido-Fernández A; Montaño A; Cortés-Delgado A; Rodríguez-Gómez F; Arroyo-López FN
Foods; 2021 May; 10(6):. PubMed ID: 34073901
[TBL] [Abstract][Full Text] [Related]
20. A Review on Adventitious Lactic Acid Bacteria from Table Olives.
Portilha-Cunha MF; Macedo AC; Malcata FX
Foods; 2020 Jul; 9(7):. PubMed ID: 32709144
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
